Roasted Tomato Soup with Garlic & Basil

Oh, tomatoes. When they’re heavy on the vine use some to make up a batch of this easy roasted tomato soup recipe for lunch or dinner. 

This easy tomato bruschetta is another favorite around here when tomatoes are plentiful!

roasted tomato soup from above

This roasted garlic and tomato soup is full of flavor and the perfect light meal. This recipe makes two servings; feel free to double or triple it to suit your family’s needs. 


The Handcrafted Pantry

Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.


Roasted Basil Tomato Soup

This creamy tomato soup has all of our favorite seasonal ingredients! Fresh basil from the garden, tomatoes, and garlic. The simplicity of the ingredients is what makes this recipe so appealing; the fresh flavors shine.

This is the perfect fall meal. As the season winds down and the weather cools a bit, tomatoes and basil are still plentiful and it’s not an affront to think about turning on the oven to roast the ingredients for this tomato basil soup. 

ingredients for tomato soup in a white casserole dish.

Ingredients

Fresh tomatoes You can use any variety of tomato. Using garden tomatoes or what’s fresh at the market is what makes this such a beautiful recipe. Have yellow tomatoes? Green tomatoes? Use those. Roma tomatoes are a bit meatier and also a good choice.

Basil Here’s where you’re going to want to use your garden fresh basil. Strip the leaves from the stems before adding it to the soup in the blender. If you don’t have fresh basil leaves on hand, you can spoon several tablespoons of pesto into the soup instead. 

Garlic An entire head of garlic might sound like a lot, but trust me. It will be delicious. Roasted garlic is much more mellow than fresh. 

Olive oil — Use a good quality extra virgin olive oil. The recipe doesn’t call for much, but the flavor of the oil will shine through.

roasted tomatoes
attainable sustainable book cover
Attainable Sustainablethe lost art of self-reliant living

Embrace handcrafting and homesteading with DIY projects, recipes, and gardening tips!

👉 Click here to get started 👈

Making it

Roast the tomatoes and garlic until they’re cooked through and fragrant. You can roast the tomatoes whole if they’re small, or cut larger ones into chunks.

Transfer cooked vegetables to a blender carafe along with the fresh basil and process until creamy. 

If you don’t have a blender, you can put the ingredients into a wide-mouth jar and use an immersion blender to process the soup. 

blender carafe with orange liquid in it.

Enjoying this Homemade Tomato Soup

  • If you prefer a spicier soup, feel free to add a pinch of red pepper flakes.
  • Swirl a little heavy cream or sour cream on top of the soup in each bowl for a little extra richness. 
  • Add a sprinkle of grated Parmesan cheese.
  • Top it with crunchy croutons.
  • Serve it with a grilled cheese sandwich for a classic comfort meal. 

Storage

Soup leftovers can be transferred to an airtight container and stored in the refrigerator for several days. To reheat, transfer soup to a saucepan and cook over medium until just simmering. 

roasted tomato soup.

★ Did you love this recipe? Be sure to give it a star rating below! ★

roasted tomato soup from above.

Easy Roasted Tomato Soup

Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Blending Time: 5 minutes
Total Time: 35 minutes

Made with fresh tomatoes, garlic, and herbs, this creamy tomato soup is rich and full of flavor.

Ingredients

  • 5 medium tomatoes
  • 1 bulb garlic
  • 2 tbsp olive oil
  • 1/4 cup fresh basil
  • pinch of salt and black pepper, to taste

Instructions

    1. Wash and dry tomatoes. Cut larger tomatoes into chunks; leave small tomatoes whole.
    2. Measure olive oil into a 9-by-13-inch casserole dish; swirl to coat the bottom.
    3. Add tomatoes and the garlic bulb to the dish and roast at 375F until cooked and fragrant.
    4. Remove the bulb of garlic and allow to cool, leaving the tomatoes in the heat of the oven. Use your fingers to squeeze the roasted garlic cloves out of the skin.
    5. Transfer cooked vegetables to the carafe of a blender along with fresh basil leaves. Process until creamy.
    6. Season with salt and pepper if desired.

Notes

You can use any variety of tomato. Using garden tomatoes or what’s fresh at the market is what makes this such a beautiful recipe. Have yellow tomatoes? Green tomatoes? Use those. Roma tomatoes are a bit meatier and also a good choice.

If needed to thin the soup out, add a bit of water, vegetable broth, or chicken broth.

Nutrition Information:
Yield: 2 Serving Size: 1-1/2 cups
Amount Per Serving: Calories: 181Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 82mgCarbohydrates: 13gFiber: 4gSugar: 8gProtein: 3g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. If you want to send Kris a quick message, you can get in touch here.

0 comments… add one

Leave a Reply

Your email address will not be published.

Skip to Recipe